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Chilli chicken vermicelli salad

This fresh and colourful salad can be whipped up in 15 minutes.
  • 1 packet dry vermicelli
  • 4 tablespoons sweet chilli sauce
  • 4 tablespoons lemon or lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 2 carrots or cucumber, finely sliced
  • ΒΌ head broccoli, cut into small florets, cooked
  • 1 capsicum, sliced
  • 2 spring onions, sliced finely
  • 500g chicken, cooked and shredded
  • 1 cup diced fresh pineapple
  1. 1. Place vermicelli in a large heatproof bowl and cover with boiling water. Let stand until just tender (about 5 to 10 minutes) and then drain.
  2. 2. Mix together the chilli sauce, lemon or lime juice, fish sauce and sesame oil in a lidded jar.
  3. 3. Combine the remaining ingredients in a serving bowl.
  4. 4. Gently fold in the vermicelli and chilli dressing.
Thanks to the Pacific Heartbeat team for this recipe.

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